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These ABC muffins are soft, moist, and packed with apple, banana, and carrots for natural sweetness and flavor. Made with wholesome ingredients like whole grain flour, Greek yogurt, and flaxseed, they’re a balanced, family-friendly muffin perfect for breakfast, snack, or lunchboxes.
ABC muffins are a great option for toddlers and kids (and adults!) because they’re soft and naturally sweetened with fruit. The texture is tender and easy to eat, while the simple wholesome ingredients make it something you feel good about serving. Unlike some versions that lean heavily toward baby food, these are flavorful for the whole family to enjoy eating.
For more kid-friendly breakfasts or snacks, try my Peanut Butter and Jelly Overnight Oats, PB & J Oat Bars with Raspberry Chia Jam, or Chocolate Zucchini Bread.
Kid-Friendly ABC Muffins
These are the kind of muffins you feel food about making and the whole family wants to eat. They’re simple, wholesome, soft, and moist, making them perfect for breakfast, snacks, or keeping on hand during the week.
These apple, banana and carrot muffins are made with whole grains, fruit, vegetables, and yogurt for a more balanced option.
Here’s why you’ll love them:
- Full of flavor. The combination of apple, banana, and carrot creates a naturally sweet muffin with a tender texture that doesn’t feel dense or dry. My family says these remind them of coffee cake!
- Naturally sweetened. These muffins rely on fruit and maple syrup for sweetness, making them a great option without refined sugar.
- A great way to use ripe fruit. This recipe is perfect for using overripe bananas or extra apples or carrots you have on hand.
- Kid-friendly and toddler-approved. All ages, from babies to adults, will love these muffins. They’re flavorful and satisfying enough for the whole family.
- Great for breakfast, snacks, or lunchboxes. These ABC muffins are easy to grab and go, making them perfect to keep on hand.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Apple: Adds natural sweetness without making the muffins dense.
- Banana: Ripe banana adds natural sweetness. The riper the banana, the more flavor it will add.
- Carrots: Adds natural sweetness and moisture.
- White whole wheat flour: Adds fiber and nutrients while keeping the muffins light and soft. You can substitute with all-purpose flour if preferred.
- Greek yogurt: Adds moisture and a boost of protein while keeping the muffins soft. Plain full-fat Greek yogurt or low-fat both work well.
- Maple syrup: Adds a touch of sweetness and pairs well with the fruit and cinnamon. You can adjust slightly based on how sweet your fruit is.
- Avocado oil: Keeps the muffins moist and tender. Any neutral oil like melted coconut oil or light olive oil will also work.
- Eggs: Helps bind everything together and give the muffins structure while keeping them soft.
- Ground flaxseed: Adds a subtle boost of fiber and nutrition without affect the texture.
- Baking powder and baking soda: Work together to help the muffins rise and stay light.
- Ground cinnamon: Adds warmth and enhances the natural sweetness of the fruit.
- Sanding sugar (optional): Sprinkled on top for a light crunch and slightly sweet finish.
Variations
- Mix in kid-friendly add-ins. Stir in a few mini chocolate chips or raisins for a fun twist that kids love.
- Gluten-free option. Use a 1:1 gluten-free flour blend in place of the white whole wheat flour. Make sure it includes xanthan gum for the best results.
- Use less maple syrup for a reduced sugar option. Reduce the maple syrup and rely more on the natural sweetness from the fruit.
- Add a boost of veggies. Add a small handful of finely grated zucchini along with the carrots for added moisture and nutrients.
- Make them mini. Bake in a mini muffin pan for smaller portions, perfect for toddlers or snacks. Reduce the bake time to about 12 to 15 minutes.
How To Make ABC Muffins (Apple, Carrot, and Banana)
These ABC muffins come together easily in just a few simple steps using wholesome ingredients.
- Preheat the oven to 350°F. Line a 12 cup muffin pan with paper liners and set aside. In a medium bowl, whisk together the flour, ground flaxseed, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, combine the Greek yogurt, honey, oil, eggs, and vanilla. Whisk until smooth and uniform.
- Stir in the grated carrots, apple, and mashed banana.
- Add the dry ingredients to the wet. Mix gently until just combined.
- Divide the batter evenly between the muffin tins. Sprinkle the tops with turbinado sugar. Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in a muffin pan before transferring to a wire rack to cool completely.
Jamie’s tips
Expert Recipe Tips
- Use a fine grater for the apples and carrots. Finely grated fruit and vegetables blend more smoothly into the batter and help create a soft even texture.
- Don’t overmix the batter. Mix just until combined. Overmixing can make the muffins dense instead of soft and tender.
- Use ripe bananas for the best texture and sweetness. They should have plenty of spots on them.
- Skip the sanding sugar for toddlers and kids if needed. The muffins will still taste great without it and the tops will stay soft and tender.
- Use paper liners or a silicone muffin pan. I love using this silicone muffin pan since the muffins easily pop right out of the pan.
- Store once fully cooled. This prevents excess moisture buildup in the container.
How to Store
Apple, banana, and carrot muffins store well and are great to keep on hand for quick breakfasts or snacks throughout the week.
Store in an airtight container at room temperature for up to 2 days. For longer storage, keep in an airtight container in the refrigerator for up to 4-5 days. The muffins will stay soft and moist.
To freeze, store the cooled muffins in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or microwave in 15-20 second intervals until warmed through.
More Kid-Friendly Muffin Recipes
If you’ve made and loved these ABC Muffins or any other recipe on my blog, please leave a 🌟 star rating and comments below!
ABC Muffins (Apple, Carrot, and Banana)
Ingredients
Dry ingredients:
- 1 1/2 cups white whole wheat flour
- 2 tablespoons ground flaxseed
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients:
- 1/3 cup plain Greek yogurt
- 1/2 cup maple syrup
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup finely grated peeled apple, (about 1 large apple)
- 1 cup finely grated carrots, lightly packed (about 2 small/medium carrots)
- 1/2 cup mashed ripe banana, (1 medium / large banana)
- 1-2 tablespoons sanding sugar, for topping
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together the flour, flaxseed, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, whisk together the Greek yogurt, maple syrup, oil, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet. Mix gently until just combined.
- Divide the batter evenly between the muffin cups. Sprinkle the tops with turbinado sugar.
- Bake for 20-22 minutes until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the muffin pan before transferring to a wire rack to cool completely.
Notes
- Finely grate the apples and carrots. This helps them blend into the batter and keeps the muffins soft.
- Use a ripe banana. It should have plenty of spots.
- Don’t overmix the batter. Mix until just combined to avoid dense muffins.
- Let cool before storing. Allow the muffins to cool completely to prevent excess moisture buildup.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
